Crispy Beef with Coconut Miso Broth
Crispy Beef with Coconut Miso Broth
Ingredients
For the Crispy Beef
- 1 pound ground beef, 80/20 lean
- 1 tablespoon vegetable oil
- 1 yellow onion, thinly sliced
- 2 teaspoons garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/4 cup low-sodium soy sauce
- 1/4 cup beef broth
- 1 tablespoon granulated sugar
- 1 tablespoon cornstarch
For the Coconut Miso Broth
- 3 cups water
- 1 can full-fat coconut milk, 13.5 ounces
- 3 tablespoons white miso paste
For Serving
- 4 cups cooked white rice, hot
- 1 cucumber, thinly sliced
- 1 tablespoon sesame seeds, toasted
- 2 tablespoons chili oil, or chili crisp, as needed
- 1/4 cup green onions, chopped
Instructions
- 1
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until it is browned and crispy. This will take about 8-10 minutes. Drain any excess fat.
⏱️ 10 min
- 2
Add the sliced yellow onion to the skillet with the crispy beef. Cook for 3-4 minutes until the onion begins to soften. Stir in the minced garlic and grated ginger and cook for another 1 minute until fragrant.
⏱️ 5 min
- 3
Pour in the low-sodium soy sauce and beef broth. Add the granulated sugar and cornstarch, stirring well to combine and dissolve the cornstarch. Bring the mixture to a simmer and cook for 3-5 minutes, or until the liquid has reduced and coats the beef.
⏱️ 5 min
- 4
While the beef is simmering, prepare the coconut miso broth. In a separate medium pot, combine the water and full-fat coconut milk. Bring to a gentle simmer over medium heat.
⏱️ 5 min
- 5
Place a fine-mesh strainer over the pot of simmering broth. Add the white miso paste to the strainer. Using a spoon, press and stir the miso paste through the strainer into the broth until it is fully dissolved and no lumps remain. Stir the broth well. Keep warm over low heat.
⏱️ 5 min
- 6
To assemble, divide the hot cooked white rice among four serving bowls. Ladle a generous amount of the warm coconut miso broth over the rice in each bowl.
⏱️ 3 min
- 7
Spoon the crispy beef mixture on top of the rice and broth in each bowl.
⏱️ 2 min
- 8
Arrange several slices of cucumber on one side of the beef in each bowl. Sprinkle toasted sesame seeds over the cucumbers.
⏱️ 3 min
- 9
Drizzle chili oil or chili crisp over the beef and rice for added flavor and spice. Garnish with chopped green onions.
⏱️ 2 min
- 10
Serve immediately and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Crispy Beef with Coconut Miso Broth
For the Crispy Beef
- 1 pound ground beef, 80/20 lean
- 1 tablespoon vegetable oil
- 1 yellow onion, thinly sliced
- 2 teaspoons garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/4 cup low-sodium soy sauce
- 1/4 cup beef broth
- 1 tablespoon granulated sugar
- 1 tablespoon cornstarch
For the Coconut Miso Broth
- 3 cups water
- 1 can full-fat coconut milk, 13.5 ounces
- 3 tablespoons white miso paste
For Serving
- 4 cups cooked white rice, hot
- 1 cucumber, thinly sliced
- 1 tablespoon sesame seeds, toasted
- 2 tablespoons chili oil, or chili crisp, as needed
- 1/4 cup green onions, chopped
Instructions
- 1
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until it is browned and crispy. This will take about 8-10 minutes. Drain any excess fat.
⏱️ 10 min - 2
Add the sliced yellow onion to the skillet with the crispy beef. Cook for 3-4 minutes until the onion begins to soften. Stir in the minced garlic and grated ginger and cook for another 1 minute until fragrant.
⏱️ 5 min - 3
Pour in the low-sodium soy sauce and beef broth. Add the granulated sugar and cornstarch, stirring well to combine and dissolve the cornstarch. Bring the mixture to a simmer and cook for 3-5 minutes, or until the liquid has reduced and coats the beef.
⏱️ 5 min - 4
While the beef is simmering, prepare the coconut miso broth. In a separate medium pot, combine the water and full-fat coconut milk. Bring to a gentle simmer over medium heat.
⏱️ 5 min - 5
Place a fine-mesh strainer over the pot of simmering broth. Add the white miso paste to the strainer. Using a spoon, press and stir the miso paste through the strainer into the broth until it is fully dissolved and no lumps remain. Stir the broth well. Keep warm over low heat.
⏱️ 5 min - 6
To assemble, divide the hot cooked white rice among four serving bowls. Ladle a generous amount of the warm coconut miso broth over the rice in each bowl.
⏱️ 3 min - 7
Spoon the crispy beef mixture on top of the rice and broth in each bowl.
⏱️ 2 min - 8
Arrange several slices of cucumber on one side of the beef in each bowl. Sprinkle toasted sesame seeds over the cucumbers.
⏱️ 3 min - 9
Drizzle chili oil or chili crisp over the beef and rice for added flavor and spice. Garnish with chopped green onions.
⏱️ 2 min - 10
Serve immediately and enjoy!